This rich, creamy New York cheesecake is the perfect keto dessert. With only 7 ingredients and less than 3g of carbs, it definitely deserves your attention!
We topped the cheesecake with raspberry jam.
Cooking time 90 min.
Portion quantity 12
Ingredients :
Cream cheese 650g
Butter 5 Tbsp.
Erythritol 1 cup
Egg 3 pcs.
Sour cream 100g
Lemon zest 2 tsp.
Vanilla Extract 1½ tsp.
Step 1
Grease a 22cm baking pan with butter. Wrap the outside of the tin foil in two layers.
Step 2
In a large bowl, whisk cream cheese and butter until smooth, then add the erythritol and mix until smooth. Add eggs one at a time, beating after each one. Add the sour cream, lemon zest and vanilla extract and whisk until the batter is a smooth texture. Pour into the prepared baking dish.
Step 3
Preheat the oven to 175° C. Place the mold inside a deep baking tray, place it in the oven and carefully pour boiling water into it, up to halfway up the wall of the baking mold. Bake for 70 to 90 minutes, until the cheesecake has set but is still slightly runny in the center. Turn off the oven and remove the mold from the water bath. Allow to cool to room temperature. Run a sharp knife around the edges of the cake to separate from the mold. Place in fridge for at least 4 hours.
Bon appetit!
Energy content per serving
Calories from fat 225
Calories 287
Fats: 25g
Carbohydrates: 3 g
Fiber: 0 g
Digestible carbohydrates: 3 g
Protein: 5 g
